With a name derived from a manoeuvre in the popular rugby sport played at the international stadium in the town, Up and Under is a warm and welcoming bistro situated a couple of minutes away from the stadium and the train station. Serving a range of authentic French cuisine, the imaginatively decorated venue features oak-panelled walls, a cosy ambience and hand-made tables from old railway sleepers. The menu is thoughtful and reasonable priced, with some delectable dishes that can be enjoyed with pleasant lounge music playing in the background.

The owner, Driss Amarouche's considerable experience in preparing French cuisine is manifested through the menu offering traditional fare such as pork belly confit, best beef cutlets and fresh mussels served in various styles. Patrons are also given tastes of English cuisine in dishes such as Sunday roast which can be followed up with chicken, beef or lamb joints and assorted veggies. Of the many homemade desserts available, the rhubarb crumble, bread and butter pudding, spotted dick and trifle are the most popular.